Step 1

Heat oven to 190C/170C fan/gas Tip 120g plain flour and 60g caster sugar into a large bowl.

Step 2

Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

Step 3

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

Step 4

Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

Step 5

Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

Step 6

Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

Step 7

Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

Step 8

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.